Family

I am sitting on my couch watching the Inauguration and feeling especially patriotic today. I love living in DC and it has been so fun to watch the preparations that go into an event of this caliber. Last weekend, we went to Old Ebbitt Grill which is right in front of the White House. We took the Metro because most of the streets were closed due to parade practice. It was really weird to see Pennsylvania Avenue without any cars on it. Flags are hanging from just about everything that a flag that can be hung from. It is really beautiful and there is an energy that you can feel here. I cannot imagine what it was like in 2009.

But you are here for the chocolate aren’t you? I have talked a few times about how raw eggs weird me out a little. But since I have started working with Safe Eggs, I have been using pasteurized eggs in places that call for raw egg, and I don’t give it a second thought. Real chocolate mousse always gave me pause, but no longer! This simple dessert is elegant, rich, and needs to be made ahead of time, so perfect for entertaining. I used white chocolate here, but you could use any chocolate you like. White chocolate can be tricky to work with. I buy Callebaut or Valrhona, it is worth the price tag. The cream cheese is not a traditional ingredient in mousse, but it helps to stabilize the mousse and adds a nice little tang to cut some of the sweetness of the white chocolate.

This is stunning, Bree! I miss living near DC. We lived in Fredericksburg for a few years and I loved going up to DC on the weekends. After watching the inauguration today I wish we were back in that area.

I’m not a huge fan of white chocolate, but I have to admit back in my high school days when I worked at a TCBY, the white chocolate mousse fro yo flavor was my favorite. I may have to try this recipe soon…

Beautiful photos of the mousse…I can practically taste it off the screen!

Bree, I loved this recipe for White Chocolate Mousse. It was a little different then others that I looked at and I was cooking for clients so I liked the SafeEggs component. However, I had some difficulties working with them. Do you find that SafeEggs are particularly difficult to separate? Any tips? Also, I found it impossible to get them to peak like regular egg whites do. Any tips there? Thanks for the great recipe and keep them coming!

hi! i have made this before and it was amazing! i used it in a trifle recipe and everyone loved it. i wanted to make it again for thanksgiving this year only as a layer over a cake, so it would have to be a bit thicker so it stays where i put it. what would be your advice to make it thicker but still have it taste amazing? is it possible?!? thank you so much.

I just “re-found” this recipe. I used it two years ago for the Valentine’s dinner I made my husband and wanted to make it again this year.
It is so, so good. It’s wonderfully easy to prepare and presents as such a fancy change of pace for our everyday casual that limits the scrumptious desserts I make.
Thank you for the wonderful recipe 🙂

i always get a question in my mind whenever i see any recipe with uncooked eggs: does the desert taste of eggs if they are raw??
i want to know this especially since i don’t eat eggs except in cooked desserts as i don’t like the way eggs smell